| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Grains |
Chinese |
*, The main co, Chinese, Poultry |
4 |
Servings |
INGREDIENTS
| 4 |
|
Boned and skinned chicken breast halves, cut into 1/2" thick bitesized pieces |
| 1 |
|
Egg white |
| 1 |
tb |
Cornstarch |
| 1 |
tb |
Dry sherry |
| 1 |
tb |
Soy sauce |
| 1 |
sm |
Onion; thinly sliced |
| 1 |
|
Clove garlic; pressed |
| 2 |
tb |
Canola oil |
| 1/2 |
c |
Water |
| 1 |
lb |
Fresh asparagus; cut in 2" diagonal slices |
| 1/2 |
c |
Sliced water chesnuts; drained |
| 1/2 |
c |
Black bean sauce |
|
|
Fresh black pepper |
INSTRUCTIONS
In a glass pie pan, thoroughly mix the egg white, cornstarch, sherry, soy
sauce, onion and garlicc. Marinate the chicken pieces for 30 mins. or no
more than 1 hour. In a large frying pan or wok, heat oil over moderately
high heat. Stir fry the marinated chicken for several mins, until just
done. Do not overcook. Remove from pan and set aside. Reheat the pan over
high heat and add the water. Quickly stir up the browned bits from the
bottom of the pan, then add the aspargus, water chesnuts and black bean
sauce. Cover the pan and cook over med. heat for 2-5 mins. until the
asparagus is bright green but still crunchy. Add the chicken. Stir over
med-high heat until the mixture is heated through. Season to taste and
serve over rice.
Source-The Main Corpse by Diane Mott Davidson
Recipe by: Diane Mott Davidson, The Main Corpse
Posted to MC-Recipe Digest V1 #930 by Carol & Bob Floyd
<c.floyd@arnprior.com> on Nov 28, 1997
A Message from our Provider:
“Don’t let your worries get the best of you. Remember, Moses started out as a basket case”